Similar Items: Flavour components of whiskey
- Characterisation and improvement of whiskey yeast
- The development of yeasts for the optimal production of flavor-active esters and higher alcohols in wine and distillates
- A study of terpenes and undesirable flavour compounds in grapes and wine and the application of 13C nuclear magnetic resonance spectroscopy in wine analysis
- Optimisation of maas process parameters to achieve traditional flavour, aroma and texture
- The deletion and overexpression of two esterase genes, IAH1 and TIP1, in Saccharomyces cerevisiae to determine their effects on the aroma and flavour of wine and brandy
- Investigation of malt factors that influence beer production and quality
Author: Van Wyk, C. J.
- Die invloed van melksuurvormende bakteriee op die kwaliteit en samestelling van droe rooiwyn
- Die invloed van verskillende bereidingsmetodes op die chemiese samestelling en gehalte van sjerries
- Flavour components of whiskey
- Die bydrae van sommige gistingsgeurstowwe tot die geur van droe witwyne
- Die invloed van die stikstofsamestelling van mos op die gisaktiwiteit en wynkwaliteit
- A study of wine bouquet precursors in grapes